10,000 onion recipes

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Perfect for the summer, this scrumptious potato salad can satisfy anyone's appetite at lunch.

For those who don't like the taste of meat, then try these scrumptious burgers made with rolled oats, mushrooms and soy sauce.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Suhour (the meal before sunrise) is usually good, stick-to-your-ribs food.

Deli roast beef strips marinated in a zesty picante and balsamic dressing with oregano and garlic, served cold over fresh tomatoes, cucumbers, peppers, and red onion. No cooking required.

Carrot tofu quiche with steamed carrots blended into a dill-scented tofu cream, poured into a whole wheat crust and baked with sesame seeds on top. A dairy-free, egg-free vegan main dish.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Bacon-wrapped ground beef patties grilled over charcoal for a budget-friendly spin on filet mignon. Seasoned with onion, green pepper, and garlic.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

Basil potato and egg salad with red potatoes, hard-boiled eggs, turkey bacon, and a tangy yogurt-mustard-basil dressing. A lighter twist on classic potato salad with picnic-friendly flavor and less than half the fat.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.